Maybe I named this recipe for lemon frozen yogurt the “Yogurt of the Gods” because it has Greek yogurt in it, which instantly makes me think of Greek mythology, or perhaps it was birthed out of how heavenly it tastes. Still, though, there’s a chance that I named it that because my kids have been watching The Lightning Thief, reading the Percy Jackson books and pretending they can control massive amounts of water like any true son of Poseidon could.
Maybe it’s a combination of all three, melded into the fact that I am having a hard time writing a post today after a week with a migraine. Turns out, the perfect cure for post-migraine brain drain is simply sweetened yogurt with a hint of lemon. It’s easy to throw together, and the outcome is a perfect creamy treat just screaming to be covered with summer berries, a fresh peach sauce or nothing at all.
The ingredient list here is simple: strained/Greek yogurt, sugar, a lemon (a bit of both the rind and the juice). Nothing fancy, and nothing too involved either. Simply mix them all together or have a kid do it for you.
Sticking the tongue out of the side of your mouth improves your ability to mix.
And when they’re all mixed up, simply stash it in the refrigerator to make sure it’s nice and cool. When it’s been in there for an hour or more, it gets plopped in the trusty ice cream maker to freeze.
I’ve plopped fresh raspberries on top of this. I’ve drizzled honey over the top. I made an ice cream sandwich for the kids out of those wafer cookies for a snack one day. It’s sweet and tangy perfection in a bowl.
This recipe is adapted from David Lebovitz‘s Vanilla Frozen Yogurt in his book Perfect Scoop.
3/4 cup sugar
1 tablespoon lemon juice
2 tablespoons grated lemon rind
Mix together yogurt, sugar, lemon juice and lemon rind. Refrigerate for at least one hour. Freeze in an ice cream maker according to the manufacturer’s directions.
Makes approx. (6) 1/2-cup servings.